Tomato And Zucchini Bruschetta - cooking recipe

Ingredients

14 oz room temperature pizza dough, rolled out to approx. 14 x 10 inch rectangle
5 tbsp olive oil
1 None medium zucchini, diced
10 oz tomatoes, seeded and quartered (about 3-4 small tomatoes)
1 None onion, peeled and finely diced
2 cloves garlic, peeled and finely diced
1/2 bunch basil, leaves removed from stems
2 tbsp balsamic vinegar
1 pinch sugar

Preparation

Preheat the oven to 400\u00b0F. Cut the rolled out dough in half lengthwise, and cut each half into 5 equal rectangles. Place the rectangles on 2 baking sheets lined with parchment paper. Drizzle with 3 tbsp of olive oil and season with salt. Bake for 11 minutes, or until golden brown.
Meanwhile, mix the tomatoes, zucchini, onion, garlic, and basil with the balsamic vinegar and 2 tbsp of olive oil. Season the mixture with salt and sugar to taste.
Remove the pizza dough from the oven. While it's still warm, place the pizza dough on plates with the vegetable mixture on top. Finish with fresh ground pepper.